Ingredients for 4 people:
250 g flour for polenta taragna (buckwheat + corn)
1.5 liters of water
2 bay leaves
1 clove of garlic
350 g of frozen porcini mushrooms
1 bunch of parsley
3 tablespoons of olive oil
200 g of chestnut pulp
1 vegetable nut
Preparation of Polenta with mushrooms and chestnuts:
Prepare the chestnuts washed under running water, placing them in a pressure cooker completely covered with water, add two bay leaves and 1 teaspoon of coarse salt, cook after the whistle starts for 25 minutes. Drain and allow to cool so as not to burn yourself before peeling and removing the skin that covers the inside of the fruit.
Let’s start by putting the polenta to cook. Put the water to boil in a pot with high sides. When the water is about to reach the boiling temperature (bubbles start to form on the bottom of the pan), add salt and sprinkle the flour, and mix with a whisk to prevent it from making lumps and that the dough is well amalgamated. Since cooking times are very long, it is advisable to continue mixing the dough so that it does not stick to the bottom of the pot. Cook for at least 35/40 minutes.
Meanwhile, in a pan, sauté the garlic with the olive oil and then remove it, add the mushrooms, mix, after 5 minutes add some hot broth made from a little water and a vegetable cube, cook for 25/30 minutes until obtaining a creamy dish. Five minutes before the end of cooking, add the chopped parsley, washed and well dried, and the chestnuts, stir to flavor.
As soon as everything is ready, serve with the polenta as a base and the mushrooms on top, you can make a single side dish in the middle of the table or prepare single portions, one for each guest.